Candied Pecan Butternut Squash

Butternut squash is a popular fall crop and easy to grow in your garden. It's sweet flavor is versatile and can be used in a number of recipes. It's also bursting with vitamins and nutrients. This recipe is just one way to enjoy butternut squash paired with sweet candied pecans!   

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients
1 c. brown rice

Candied pecans:
2 c. raw pecans
½ c. maple syrup
1 tsp. sea salt

Butternut squash cubes:
1 lg. butternut squash, peeled and cubed
1 T. olive oil
1 tsp. sea salt

Dressing:
¼ c. olive oil
2 T. lemon juice
2 T. apple cider vinegar
2 T. maple syrup
1 tsp. ground ginger sea salt to taste

Topping:
1 c. green onions, chopped (optional)

Directions:

1. Preheat oven 400.
2. In a 2-quart pot, cook 1 cup rice according to package directions.
3. Toss pecans, syrup and salt together in a bowl.
4. Place pecans on a parchment-lined cookie sheet.
5. Roast pecans 10 minutes and set aside.
6. Place butternut squash cubes on a baking sheet and toss with olive oil and salt.
7. Roast 20 minutes.
8. In a mixing bowl, whisk together olive oil, lemon juice, vinegar, maple syrup, ginger and sea salt.
9. Assemble salad in large bowl, mixing the rice, pecans, squash and dressing.
10. Serve warm.
11. You may also top it with 1 cup chopped green onions. 

Calories: 197, Protein: 3 g., Fat: 21 g., Carbs: 4 g., Fiber: 3 g.

About
This recipe was provided by the Columbus Community Hospital Diabetes and Health Education Department, which provides a variety of programs to help educate and support community members with diabetes, or those who are at risk of developing diabetes.

Their services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on our Diabetes and Health Education Department, click here.